Abstract
With their abundance of vital nutrients and bioactive substances, marine microalgae are becoming a viable source of functional foods that can help achieve the Sustainable Development Goals (SDGs) of the United Nations. The high amounts of protein, polysaccharides, antioxidants, vitamins (B12, K, C, and E), and omega-3 fatty acids (DHA and EPA) found in types like Spirulina, Chlorella, Nannochloropsis, Haematococcus pluvialis, and Dunaliella salina are making them more popular. These nutrients offer numerous health benefits, such as reducing inflammation, strengthening immunological function, and enhancing metabolic and cardiovascular health. The therapeutic potential of bioactive substances, including phycocyanin, astaxanthin, fucoxanthin, and sulphated polysaccharides, is currently being studied extensively. Microalgae are integral to addressing global issues including food insecurity, climate change, and health, thereby directly supporting SDG 2 (Zero Hunger), SDG 3 (Good Health and Well-being), SDG 8 (Decent Work and Economic Growth), SDG 12 (Responsible Consumption and Production), and SDG 13 (Climate Action). A more environmentally friendly option to conventional protein sources is microalgae, which enhance food systems and mitigate adverse environmental effects. Moreover, their integration into functional foods, dietary supplements, and medications enhances health outcomes and supports economic growth. Biotechnological innovations are improving the bioavailability and production efficiency of marine microalgae, rendering them essential for attaining the SDGs and promoting sustainable nutrition and food innovation for the future.
Introduction
In recent years, consumer health consciousness has significantly increased due to greater access to information and a sharp rise in disease prevalence, resulting in beneficial alterations in dietary habits and general lifestyle. Furthermore, the healthcare industry is increasingly prioritising prevention over treatment, thereby encouraging the exploration of alternative methods for disease prevention and treatment as well as the enhancement of general health [1].
Specifically, naturally occurring bioactive extracts or particular molecules, thought to enhance human health, have generated a significant and growing field of research, leading to considerable progress in nutritional understanding. There is an increasing recognition that the dietary source and composition of food may influence overall health. Proper recognition of the role of food as a health-promoting agent has sparked the development of new food classes known as functional foods. The idea behind functional foods is to enhance overall health and minimise the risks of illness and disease. These bioactive chemicals, found as natural ingredients or fortifying agents in food, have the potential to give health advantages in addition to the product’s fundamental nutritional value [2]. Marine nutrients and other natural substances from the ocean offer enormous potential as healthy food ingredients because they can help with health issues, including fighting cancer and reducing inflammation [2] and nearly 30% of these beneficial substances are derived from algae [3].
Aquatic autotrophs, eukaryotic, photosynthetic organisms are known as algae. They are classified as unicellular microalgae, which include cyanobacteria, and multicellular seaweeds [4]. Algae have recently gained a lot of attention as a potential component of the future’s food supply. With more and more people opting for plant-based diets, there has been a surge of interest in algae as a potential sustainable source of food for consumers [5]. Algae are highly productive and do not require fresh water or arable land, unlike conventional plant and animal sources. Moreover, algae serve as functional ingredients, offering an extensive range of health-promoting compounds, including fatty acids, sterols, proteins, bioactive peptides, polysaccharides, minerals, and vitamins [6].
Recent research by Afonso et al. [7] shown that environmental modifications can increase the nutritional benefits of some algae species. Scientific data have shown many health-promoting effects, including antioxidant, free radical scavenging, and anti-proliferative actions, associated with algal phenolic and flavonoid levels. Consequently, the incorporation of algal components is becoming increasingly common in commercial food products, as indicated by a recent market analysis [6].
In particular, microalgae are emerging as champions of sustainability. Biofuels, cosmetics, medications, feed and food production, ecological remediation, and countless other uses are encompassed by their applications. Because of their remarkable resilience, algae can play a pivotal role in achieving more than half of the United Nations’ Sustainable Development Goals (SDGs). These goals cover issues like as combating climate change, ensuring access to safe drinking water and sanitation, reducing energy costs, and addressing world hunger. Algae exhibit exceptional potential in sequestering carbon, purifying wastewater, generating clean energy, and addressing malnutrition. Their capacity to thrive in harsh environments and their accelerated growth rates contribute to their attractiveness for extensive cultivation [8].
The primary objective of this study is to review the possibility of algae as functional foods attributable to their abundant nutritional and bioactive characteristics. It highlights the substantial role of algae in attaining key Sustainable Development Goals (SDGs), such as eliminating hunger, promoting health, ensuring responsible consumption, and addressing climate change. Leveraging algae ultimately contributes to the development of robust, sustainable agricultural systems and healthy communities around the world.
Download the full article as PDF here Marine Microalgae: The Future of Functional Foods and Sustainability
or read more here
Imana Pal and Chaitali Bose, Marine Microalgae: The Future of Functional Foods and Sustainability,BIO Web Conf.,Volume 178, 2025, International Conference on the Future of Food Science & Technology: Innovations, Sustainability and Health (8th AMIFOST 2025)
